This is cheesecake perfection ... and it doesn't use any sugar. While most dairy-free cheesecakes include sweetener and oil, this fabulous dessert is sweetened naturally with dates and doesn't call for any oil at all. You can top this baby with whatever kind of fruit you like, depending on the season and occasion.

Sugar-Free Cheesecake [Vegan, Gluten-Free]

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Serves

6-8

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Ingredients

For the Crust:

  • 1 cup pecans
  • 1/2 cup almond flour
  • 10 Medjool dates, pitted
  • 1 tablespoon flax meal, plus 1 tablespoon water
  • 1/2 teaspoon cinnamon

For the Cake:

  • 1 14-ounce block extra firm tofu, drained
  • 1/2 cup raw cashew butter
  • 6 large Medjool dates, pitted (about 1/2 cup)
  • 1/2 cup unsweetened non-dairy milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons agar agar flakes (or 1 teaspoon powder)

For the Topping:

  • Fresh fruit of your choice
  • 1/4 cup fruit-only preserves
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Preparation

  1. Preheat oven to 350°F.
  2. Place all crust ingredients into a food processor and process until the mixture forms a ball. Add a bit more water if needed.
  3. Wrap the bottom of a 6-inch springform pan with foil. Place the pan in a casserole dish large enough to accommodate it and add about 1-inch of water to the dish. This is called a bain-marie (water bath) and will help the cake from cracking on top. Don’t worry if your cheesecake gets a few cracks on the surface; you’ll be covering the top of the cake with fruit.
  4. Press the crust into the springform pan, letting it creep up the sides a bit.
  5. Heat the agar flakes with a small amount of water, stirring constantly until dissolved.
  6. Place this and all remaining cake ingredients into a high-powered blender and blend until smooth.
  7. Pour the batter over the crust, smooth the top.
  8. Bake for 50-55 minutes until the top is slightly golden brown and the center feels firm to the touch.
  9. Remove and let cool completely, then refrigerate overnight before unmolding.
  10. Gently slide a sharp knife around the edges and release the spring on the pan.
  11. Top with fresh fruit of your choice.
  12. Heat the preserves until they are liquidy. Then brush over the fruit. This will keep the fruit fresh and also add a beautiful gloss. Use any extra as a sauce.
  13. Store in the refrigerator. Keeps fresh for about three days.
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